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Creamy Smothered Chicken and Rice

Tender chicken and fluffy rice simmer together in a rich cream sauce for an easy one-pan dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 cup long-grain white rice uncooked
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 2 tbsp butter
  • 1 tbsp olive oil
  • salt and pepper to taste
  • fresh parsley for garnish

Equipment

  • Large skillet or Dutch oven with lid
  • cutting board
  • sharp knife

Method
 

  1. Season the chicken pieces with salt, pepper, and paprika. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken for 5 to 7 minutes until golden on multiple sides. Remove chicken to a plate and set aside.
  2. Reduce heat to medium and melt butter in the same pan. Add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and dried thyme, cooking for 1 minute until fragrant.
  3. Add uncooked rice to the skillet and stir constantly for 1 to 2 minutes to lightly toast the grains.
  4. Pour in chicken broth and return the browned chicken to the pan with any accumulated juices. Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 15 to 18 minutes until rice is tender and liquid is mostly absorbed.
  5. Remove lid and stir in heavy cream. Let simmer uncovered for 2 to 3 minutes, stirring occasionally, until sauce thickens and coats the chicken and rice.
  6. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley and serve immediately.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of broth or cream when reheating to restore creamy consistency. Freezes well for up to 2 months. Substitutions: Use chicken thighs for richer flavor. Half-and-half can replace heavy cream for a lighter sauce. Add frozen peas, bell peppers, or fresh spinach for extra vegetables. Make-Ahead: Brown chicken and prep vegetables in the morning, then cook when ready for dinner.